Weeknight Pasta Squiggles Recipes
WEEKNIGHT PASTA SQUIGGLES
This zesty pasta dish is ideal for busy weeknights. It's low on ingredients and easy to prep, and it tastes so comforting when the weather turns cool. A salad on the side makes this healthy pasta recipe a meal. -Stacey Brown, Spring, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes. Meanwhile, coarsely chop tomatoes, reserving juices., Add tomatoes and reserved juices to sausage; stir in pasta, broth and water. Bring to a boil. Reduce heat to medium; cook, uncovered, until pasta is al dente, 15-18 minutes, stirring occasionally. Top with cheese.
Nutrition Facts : Calories 278 calories, Fat 7g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 622mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein. Diabetic exchanges
WEEKNIGHT PASTA SQUIGGLES
This zesty pasta dish is ideal for busy weeknights. It contains just a few ingredients, is easy to prep, and tastes so comforting when the weather turns cool. A salad on the side makes this healthy pasta recipe a meal. -Stacey Brown, Spring, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes. Meanwhile, coarsely chop tomatoes, reserving juices., Add tomatoes and reserved juices to sausage; stir in pasta, broth and water. Bring to a boil. Reduce heat to medium; cook, uncovered, until pasta is al dente, 15-18 minutes, stirring occasionally. Top with cheese.
Nutrition Facts : Calories 278 calories, Fat 7g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 622mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein. Diabetic exchanges
25 WEEKNIGHT PASTA DINNER RECIPES: BUCATINI WITH SHEET PAN TOMATO SAUCE
The best pasta recipes are quick and delicious! Make a restaurant-worthy dinner at home with this easy and elegant homemade pasta sauce made entirely on a sheet pan, with roasted cherry tomatoes, basil and ricotta.
Provided by Karen Tedesco
Categories Pasta
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 (220C) degrees.
- Arrange half of the cherry tomatoes on a rimmed baking sheet. Slice the remaining tomatoes in half and add to the baking sheet.
- Toss the tomatoes with the oil, crushed red pepper, fresh chili and ¾ teaspoon salt.
- Roast 20-25 minutes, until the tomatoes are very soft, shriveled and juicy. Use the back of a wooden spoon or a potato masher to lightly crush the tomatoes. For extra heat, chop the chili pepper and add back to the sauce, otherwise remove it.
- While the tomatoes are roasting, bring 5-6 quarts of water to a boil with 2 tablespoons salt. Add the pasta and cook according to package directions (about 10 minutes) for perfect al dente texture.
- Scoop out ½ cup of the pasta water and reserve. Drain the pasta and transfer to a serving bowl (cover to keep warm).
- Pour ¼ cup of the pasta water onto the sheet pan. Add the garlic and stir to create a saucy, chunky consistency, adding additional water little by little as needed. Stir in the basil.
- Add about half the sauce to the pasta and toss to coat. To serve, portion the pasta into bowls and add 2 tablespoons ricotta alongside. Add more sauce to taste and sprinkle with grated cheese.
Nutrition Facts : ServingSize 1 serving, Calories 518 kcal, Carbohydrate 71 g, Protein 16 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 42 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 13 g
QUICK WEEKDAY PASTA
This is an easy and delicious recipe with low fat ingredients! Pasta shape can be changed as well as soup and vegetables to one's liking! Try cream of mushroom and asparagus or green beans.
Provided by jenbee
Categories Pasta Main Dishes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
- Preheat an oven to 375 degrees F (190 degrees C).
- In a bowl, mix soup, broccoli, chicken, and milk. Season with garlic powder and pepper. Transfer to a baking dish and top with Cheddar cheese.
- Cover and bake 20 minutes in the preheated oven. Remove cover and continue baking 10 minutes, until bubbly.
Nutrition Facts : Calories 365 calories, Carbohydrate 51.7 g, Cholesterol 36.3 mg, Fat 6.5 g, Fiber 4.9 g, Protein 24.8 g, SaturatedFat 2.2 g, Sodium 635.2 mg, Sugar 5.2 g
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WEEKNIGHT PASTA SQUIGGLES
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